Leeks white and light green parts only; roughly chopped
Cloves Garlic minced
Fresh Ginger grated
Madras Curry Powder
Sweet Potatoes peeled and chopped
Fuyu Persimmons peeled and chopped
Walnut Oil (optional)
Smoked Paprika (optional)
In a large pot, heat the olive oil. Add the leeks and cook until soft, stirring often. About 5 minutes. Add the garlic, ginger, curry powder, paprika, cinnamon, nutmeg, cayenne, salt and pepper to the pot. Cook for an additional minute, stirring to combine the spices with the leeks.
Then add the sweet potatoes, persimmons, coconut, chicken broth and almond butter to the pot. Bring the soup to a simmer and cook for 30-45 minutes or until sweet potatoes are tender and cooked through.
Allow the soup to cool slightly. Puree with an immersion blender until smooth.
Make an optional garnish of smoked paprika walnut oil and toasted walnuts.
Make the smoked paprika walnut oil by whisking the walnut oil and smoked paprika together.
Heat a large frying pan over medium high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer. Cook, watching constantly and stirring frequently, until the walnuts start to brown and they smell toasted, about 5 minutes.
Drizzle each bowl of soup with smoked paprika walnut oil and top with toasted walnuts.